Prepared Society Forum banner
1 - 20 of 40 Posts

·
Premium Member
Joined
·
6,660 Posts
Discussion Starter · #1 ·
All right folks give me your egg recipes ... :D

So we have egg salad (6 eggs) , potato salad (6 eggs) , deviled eggs (6 eggs)

I'm over run with eggs ... I'm looking for recipes using "lots of eggs" ...

Help me out! :D
 

·
Premium Member
Joined
·
6,660 Posts
Discussion Starter · #3 ·
Homemade Mayonnaise Recipe
Ingredients

2-3 egg yolks
1/2 tsp. yellow mustard
splash white wine vinegar
1/2-1 Tbs apple cider vinegar or lemon juice
1 tsp. sugar
1/2 tsp. salt
dash garlic powder and paprika, optional
1 cup EVOO or blend of EVOO and sesame oil or EVOO and virgin olive oil


Thanks!
 

·
BucketHunter
Joined
·
112 Posts
Egg. Drop. Soup.

It's basically a chicken broth. When it is boil hot, you drizzle in beaten egg while swirling the broth. The broth cooks the egg into little eggy noodles. I heart this very much.

Sometimes you can find a flavoring mix in the Asian section of the grocery store. Recipe: From AllRecipes.com, Tyler Florence, Cooks.com.

Eggs are also good for egg noodles.

French toast.

Custards are good. Spoon bread is halfway between cornbread and custard (Recipes!). I like mine with green chiles and cheese in it... and also served with a nice enchilada sauce.
 
  • Like
Reactions: neil-v1

·
Reverend Coot
Joined
·
3,848 Posts
Bread puddin, good stuff.
 

·
Meoww
Joined
·
643 Posts
Eggs n Rice

4 boiled eggs
1 1/2 c rice
2 cans tomatoes
1 c tomato juice
1 onion chopped
1 green pepper chopped
1 celery stalk chopped
2 garlic cloves chopped
1/2 tsp basil
salt n pepper to taste

Saute onion, garlic, green pepper and celery until soft
put tomatoes, basil and tomato juice in, bring to a boil. turn down heat to simmer. simmer 30 min. cook rice. peal and chop eggs put into tomato mixture. simmer 5 min. Cover rice with tomatoes.

I know 4 eggs is not a lot but this is one of my favorite dishes.
 

·
YourAdministrator, eh?
Joined
·
8,000 Posts
Chinese 12-egg cake

Chinese 12-egg cake - Gai Don Go

1 1/2 c. cake flour, sifted
9 eggs, separated
1/2 tsp. cream of tartar
1/2 tsp. baking powder
1 c. sugar
1/2 c. water
1/4 c. oil
1 tsp. vanilla

Beat egg whites until slightly foamy. Add 1/2 teaspoon cream of
tartar. Beat again till stiff. Sift together flour, baking powder
and sugar. Add to egg yolks; add water, oil and vanilla and beat
until creamy. Pour the mixture over egg whites gently and fold
until well-blended.

If using a 9 x 13 pan, bake at 350 degrees for about 20 minutes.
If using a tube pan, bake 35-40 minutes, inverting tube pan upside
down while cooling.

Serve with fruit topping and whipped cream.

----------------------

Chinese sponge cake

1 c Softasilk flour (cake flour)
1 c sugar
6 eggs, separated
1 ts vanilla
1/4 c cold water
1/2 ts salt
1/2 ts cream of tartar
Preheat oven to 325. Beat egg yolk and sugar till creamy. Stir in vanilla. Add flour and water alternately till mixed well. In a spearate bowl, beat egg white till foamy. Add salt and cream of tartar. Beat until stiff peak. Fold egg white into batter in batches. Pour into ungreased angel food cake pan. Bake until toothpick comes out clean, about 50 minutes. Turn upside-down to cool.
Because there's no oil in the cake, it does stick to the pan. Just use a knife to careful go around the pan. It helps if you use a pan that has a removable bottom.
 

·
Premium Member
Joined
·
6,660 Posts
Discussion Starter · #11 ·
Lots of good recipes!:congrat:

I have a pie in the oven, working on egg bread then I think I will try a Chinese sponge cake. (never made one before)

It is the perfect day for baking ... cloudy and cool.

Thanks all and keep them coming!
 

·
Supporting Member
Joined
·
1,669 Posts
Got eggs in the dehydrator as we speak! :)
What?? are you serious? How the dickens do you put eggs in the dehydrator? How do you store them after they come out and how would you know how much you had in a spoon? goshen, you make my head spin with the stuff you know! ( Dizzy old women is not always a good thing!!):dunno:
 

·
Supporting Member
Joined
·
3,312 Posts
What?? are you serious? How the dickens do you put eggs in the dehydrator? How do you store them after they come out and how would you know how much you had in a spoon? goshen, you make my head spin with the stuff you know! ( Dizzy old women is not always a good thing!!):dunno:
That's so sweet of you to say so, but seriously, I know nothing - just read a lot. :)

What I did was scramble them up and put them in the dehydrator at its highest temp (mine's 165 degrees) until they were dry and crunchy. Then into the blender to make powder, and finally vac packed in a mason jar. The ratio to rehydrate is about 1:2 (eggs:water) - so 1 tablespoon powdered eggs to 2 tablespoons water.

Sadly, I can't tell you how many eggs that is, just that you can rescramble them, and they tasted okay. If they'd had bacon or sausage bits they would have tasted better, and in a SHTF world they would have tasted great. ;) I've never used them for anything other than scrambled eggs, so I don't know how well they do as part of a recipe. I also don't know the shelf life.

I do want to add that many folks say that dehydrating eggs at home is very, very unsafe, while others say it's perfectly fine. I'm no expert, that's for sure. Another alternative I read about is to scramble eggs and pour into ice cube trays and freeze - one cube equals about one egg. I don't know the shelf life (or rather, freezer life) if they're prepared that way, either - but I think I'll try that next time. :)
 

·
Still waiting for the zombies.
Joined
·
1,596 Posts
...What I did was scramble them up and put them in the dehydrator at its highest temp (mine's 165 degrees) until they were dry and crunchy. Then into the blender to make powder, and finally vac packed in a mason jar. The ratio to rehydrate is about 1:2 (eggs:water) - so 1 tablespoon powdered eggs to 2 tablespoons water.
...
Also, look on You Tube. Search for dehydrating eggs. I found a video on there a few months ago that shows exactly what goshengirl just described.

Here is the one I saw
but there are others too.
 

·
Registered
Joined
·
16 Posts
T...Another alternative I read about is to scramble eggs and pour into ice cube trays and freeze - one cube equals about one egg. I don't know the shelf life (or rather, freezer life) if they're prepared that way, either - but I think I'll try that next time. :)
i believe the shelf life for freezing eggs is 6 months, at least that's all i have kept them for...plus a week or two and all've been delicious. i've used them in recipes as well as just thawed and they work great. ours are duck eggs.

one other thing is we put a dash of salt or honey in the eggs to keep the whites from hardening. and mix the eggs lightly so you don't get air bubbles in them.

i have to try your dehydrating method! sounds like a great idea!
 

·
Registered
Joined
·
3,104 Posts
Does omelet count?? We had that for dinner last night---mushroooms, onions, green pepper, and ham!!
 

·
Registered
Joined
·
216 Posts
Scotch Eggs? Wrap hard boiled eggs (yes, peeled) in sausage, roll them in bread crumbs and bake at 350.

Egg Custard?

Quiche?

The holidays is a commin. Eggnog?

John
 
1 - 20 of 40 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top